This wine with pleasing olfactive sensations, is made from grapes which require good sunny exposure in order to express their maximum potentiality. An old oenological treasure recently rediscovered and enhanced, thanks to ageing in wood and later bottles.
Cultivation system : low rows with guyot pruning.
DOC Production allowed : 100 quintals of grapes per hectare.
Vinification yield : 70% of the harvest.
Vinification : traditional with grape skins.
Ageing : minimum 5 months from the December following the grape harvest.
Surface area : surface area registered in the DOC Vineyard Register is 9.30 hectares (2004).
Production : declared for DOC: 224 hectolitres (2003).
Colour : deep vermilion with clear purplish reflections.
Aroma : intense and persistent characterised by spicy and vegetable notes which take on balsamic overtones with age.
Taste : broad, warm, pleasantly smooth, the elegance of its tannins renders it velvety. The final sensations are full-bodied and strongly persistent.
Alcoholic strength : 12° - 13.5°.
Acidity : minimum 4.5 grammes per litre expressed in tartaric acid.
How to serve:
Fumin is ideal with red meat, civet and game in general, as well as with well-matured cheese.
Uncork a few hours before serving in medium-wide glasses at a temperature of 20° C. In a very few cases, decanting is advised.